Classic Southern fried okra with cornmeal is tender-crisp on the inside and crispy on the outside — perfect for okra lovers and okra skeptics alike!

Classic Southern Fried Okra with Cornmeal

Course: Side Dish
Cuisine: Southern
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 1 lb
Author: Caroline Lindsey
Classic Southern fried okra with cornmeal is tender-crisp on the inside and crispy on the outside — perfect for okra lovers and okra skeptics alike!
Print Recipe

Ingredients

  • 1 lb okra
  • 2/3 cup buttermilk
  • 2/3 cup flour
  • 1/3 cup cornmeal
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • 1/4 tsp cayenne pepper
  • 1 tsp black pepper
  • 1 tsp dried parsley
  • 2 tsp salt
  • 2 cups Cooking oil (about 1/2 inch deep in your pan)

Instructions

  • Wash the okra and trim off stems. Cut into 1/2-inch slices.
  • Pour buttermilk into a large, flat-bottomed bowl and toss the okra in it until fully coated.
  • In another large flat bowl, combine flour, cornmeal, garlic, onion powder, paprika, cayenne pepper, black pepper, parsley, and salt. Drain the okra and toss in cornmeal mixture.
  • Heat half an inch of oil, about 2 cups, in cast iron skillet over medium heat. Test to see if oil is ready by putting in one piece of okra and see if it sizzles - It should be a slow sizzle, but not too slow. I don't use a thermometer but if you do, it should be about 350 to 375 degrees.
  • Fry okra until golden brown, turning halfway through if needed, about 3 minutes. Do two or three batches as needed to not crowd the pan. Scoop out with slotted spoon and drain on paper towel. Enjoy!